Milk Tea Chocolate Mousse

Flavor: Other; Technique: Other; Time: 30 minutes; Difficulty: Moderate.

Step-by-Step Cooking Instructions for Milk Tea Chocolate Mousse

Cut the chiffon cake into 0.5cm thin slices and place them in a 6-inch mousse mold for later use.

Simmer the red tea bags and milk over low heat for about 3 minutes to fully extract the tea flavor.

While warm, add egg yolks and stir well, then strain to prevent the yolks from curdling due to high temperature.

Melt the rum and chocolate together over a water bath, then add the dissolved gelatin and mix well with the above mixture.

Whip the sugar and cream until stiff peaks form, then quickly fold into the prepared mixture.

Quickly transfer the mixed mousse into the prepared mousse mold, smooth the top, and refrigerate for about 20 minutes.

Remove the chilled mousse, sift red tea powder evenly on the surface, and garnish with chocolate mint leaves before serving.